Chicken Fettuccine Shirataki Pasta with Thyme-Mint Cream Sauce

Chicken Fettuccine Shirataki Pasta with Thyme-Mint Cream Sauce
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
  • 1 pound package Fettuccine Shirataki
  • 2 tablespoons olive oil
  • 1¼ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • ½ cup of dry white wine
  • ½ cup chicken stock
  • 1½ cups heavy whipping cream
  • 2 tablespoons chopped fresh mint
  • 1½ tablespoons chopped fresh thyme
  • 1 teaspoon lemon zest
  • 2 teaspoons honey
  • 1 teaspoon sherry vinegar or apple cider vinegar
  • ½ teaspoon salt and more salt and freshly ground black pepper to taste
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Heat olive oil in a large skillet on medium high. Season the chicken pieces generously with salt and freshly ground black pepper. Add the chicken pieces, spreading them out initially and then not stirring them, so they have an opportunity to brown.
  3. When pieces are browned on both sides, and just cooked through, remove to a paper towel lined plate.
  4. Deglaze the pan with white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the chicken stock and let liquids reduce by half (turn up the heat if necessary).
  5. Add the cream, mint, thyme, lemon zest, honey, salt, and vinegar. Reduce the sauce by half again.
  6. Add Fettuccine Shirataki to cream sauce when cream sauce has been reduced by half and is thick enough to coat a spoon.
  7. Add chicken to the pasta and sauce. Add more salt and pepper to taste.
  8. Serve immediately.
  9. Garnish with a little chopped fresh mint and thyme.





Chicken Florentine Pesto with Shirataki Noodles


Chicken Florentine Pesto with Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
  • 1 package Shirataki Macaroni Noodles
  • 4 chicken breast boneless cutlets (1¼ to 1½ pounds total)
  • Salt
  • 2 tablespoons olive oil
  • ½ yellow or white onion, chopped, about 1 cup
  • 3 garlic cloves, minced
  • ½ cup white wine or stock
  • 8-16 ounces of fresh spinach*, washed, long stems removed and chopped
  • Black pepper
  • ¼ cup cream
  • ¼ cup (or more) pesto
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Put the pasta in a bowl and set aside.
  3. Cook the chicken. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken breasts on both sides over medium-high heat. They don't need to be cooked all the way through, just browned. Remove the chicken from the pan and set aside.
  4. Add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. While the onions cook, slice the chicken into strips. Put any pieces that are cooked all the way through in one pile, and put the ones that still need a little cooking in another pile.
  5. When the onions are just beginning to brown, add the garlic and cook another minute. Add the white wine or stock and boil vigorously until the liquid is reduced by half.
  6. Add the spinach and the undercooked pieces of chicken to the pan. Using tongs, turn them over to coat them with the juices in the pan. Continue to cook, turning and stirring often, until the spinach is wilted and the chicken cooked through, about 2 minutes.
  7. Turn off the heat and add some black pepper, the pile of cooked chicken pieces and the pesto. Stir to combine. Add the cream to the saute pan and stir well to combine.
  8. Add the contents of the pan to the bowl with the Shirataki Macaroni Noodles and mix well. Serve at once.
*To wash spinach, fill up a clean sink basin with cold water and let the spinach soak in the water. Move it around a bit to loosen any dirt. Fresh spinach is usually pretty dirty, so you may need to do a couple of soakings. Remove the spinach and shake off excess water. Lay the spinach leaves down on a clean towel and pat dry. Frozen spinach can also be used in this recipe. Just thaw and pat dry before use.





Crabmeat Casserole with Shirataki Noodles

Crabmeat Casserole with Shirataki Noodles
Recipe type: Casseroles,Gluten Free Recipes,Seafood
Prep time: 
Cook time: 
Total time: 
  • 1 pound crab meat, fresh, frozen or canned
  • ¼ cup fresh lemon juice
  • ½ teaspoon salt
  • 1 pound package Shirataki Noodles
  • ½ pound fresh mushrooms, sauteed
  • ¼ cup unsalted butter
  • 1 clove garlic, minced
  • 3 tablespoons gluten free all-purpose flour
  • 1½ cups milk
  • ½ teaspoon celery salt
  • 1 teaspoon dried parsley
  • 1 cup cheddar cheese, grated
  • 2 tablespoons white wine
  1. Lightly oil a 2 quart casserole dish and reserve.
  2. Pre-heat oven to 350 degrees.
  3. If crab meat is frozen, thaw, rinse and drain. If crab meat is canned, rinse and drain.
  4. Blend the crab meat, lemon juice, and salt in a mixing bowl and refrigerate while preparing sauce.
  5. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels and reserve.
  6. Saute the fresh mushrooms in a large skillet over medium heat with just enough butter to keep the mushrooms moist. Drain excess water if necessary, and reserve.
  7. Melt the ¼ cup butter in a saucepan over medium heat.
  8. Add the garlic and saute until fragrant, but not brown, about 3 minutes.
  9. Add the flour, and whisk and cook for about a minute more.
  10. Add the milk slowly, whisking constantly, and cook until the sauce thickens.
  11. Add the celery salt and dried parsley, grated cheddar cheese, and white wine.
  12. Stir until cheese is melted and sauce is creamy smooth.
  13. Drain the crab meat and add it to sauce; heat to the boil.
  14. Place a layer of the Shirataki Noodles in bottom of the prepared casserole dish.
  15. Pour the crab meat and sauce over the noodles.
  16. Top with the sauteed mushroom slices and bake for about 30 minutes or until lightly browned.
  17. Serve warm.